CHAR-BURGERS
Arctic char replaces beef in this flavorful fish-based take on a grilled burger. Everybody loves a good charbroil burger, right? Well, I love a good char-burger; that is, a burger composed of Arctic char, a member of the salmon family that is not only darned good for you (omega fatty acids...you can never have too many), but sustainable as well. I often buy Alaskan char in that state of suspended animation called "frozen." That way, any night is burger night. This burger recipe calls for Kewpie mayonnaise, a Japanese version of mayo that includes MSG and rice wine vinegar. Its distinctive squeeze bottle is all but ubiquitous in Asian markets, but if you don't have it, love the mayo you're with. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
Provided by Sarah Chanin
Categories Mains
Time 1h25m
Number Of Ingredients 12
Steps:
- If the char is frozen, thaw at room temperature about 30 minutes before chopping. If it's raw, freeze for 30 minutes first. Chop the char into 1/4-inch cubes and transfer to a medium mixing bowl.
- Fold in the panko, scallions, bell pepper, horseradish, egg white, fumi furikake, kosher salt, and pepper.
- Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties. Cover and refrigerate 30 minutes.
- Heat the oil in a 12-inch cast-iron pan over medium-high heat until it shimmers. Add the burgers to the pan and cook until lightly browned, about 4 minutes. Flip and cook until lightly browned and the burger has reached an internal temperature of 135°F, another 3 to 4 minutes.
- Move the burgers to a plate and rest for 3 minutes before serving on an onion roll with Kewpie mayonnaise.
OH MY ARCTIC CHAR!
I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.
Provided by melanienl
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
- Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g
GRILLED ARCTIC CHAR
This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat a grill pan over medium heat.
- Using a sharp knife, make two vertical slices through the skin of fish fillets, taking care not to cut the flesh; season with sea salt and pepper.
- Place fillets on grill, skin-side down, and grill until skin is crisp and fish is almost cooked through, about 3 minutes. Carefully turn fish and continue grilling until cooked through, 1 1/2 to 2 minutes. Sprinkle fish with Maldon sea salt and serve immediately with lemon wedges.
ARCTIC CHAR BURGERS
The Food Network personality Alton Brown is deeply in love with arctic char because it is sustainable, affordable and delicious in several applications. He punches up these fish burgers with horseradish and furikake, a Japanese seasoning mix that usually contains ground fish, sesame seeds, seaweed, sugar and MSG. He discovered it on the set of "Iron Chef America," which he hosted for Food Network. Of all the recipes in his book "EveryDayCook," it is his favorite.
Provided by Kim Severson
Categories burgers, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If the char is frozen, thaw at room temperature for about 30 minutes before chopping. If it's raw, freeze for 30 minutes before chopping. Chop into 1/4-inch cubes and transfer to a medium mixing bowl.
- Gently fold in the panko, scallions, bell pepper, horseradish, egg white, furikake, salt and pepper.
- Divide the mixture into 4 portions and shape into 3/4-inch-thick patties. Cover and refrigerate for 30 minutes.
- Over medium-high heat, heat the vegetable oil in a 12-inch seasoned cast-iron or other nonstick pan until the oil shimmers. Add the patties and cook for 4 minutes, or until lightly browned. Flip and cook for another 3 to 4 minutes.
- Move the patties to a plate to rest for about 3 minutes, then serve on onion buns. Toasting the buns and adding a squeeze of the Japanese-style mayonnaise is optional but recommended.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 4 grams, TransFat 0 grams
ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI
In this recipe, the fish, vegetables and grain are all cooked in one dish for a convenient, fast and easy meal. It doesn't skip out on flavor either. Cooking the fish directly into the bulgur and vegetables creates a super flavorful side to the rich and meaty arctic char.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
- Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
- Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.
Nutrition Facts : Calories 540, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 60 milligrams, Sodium 937 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 42 grams, Sugar 3 grams
ARCTIC CHAR BURGERS
Similar to salmon, arctic char makes great seafood burgers, served on a bagel thin and topped with quick-pickled cucumbers and onions.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve.
- Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes.
- Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.
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